Cabbage Chutney | Muttaikose Chutney

This cabbage chutney or muttaikose chutney recipe is a delicious chutney made with cabbage. This tangy South Indian chutney is easy to make and goes well as a side dish for idli, dosa and chapathis.

A South Indian tiffin like idlis or dosas feel incomplete without a chutney to accompany it. I usually prepare a coconut-based chutney like mint coconut chutney as an accompaniment. But sometimes I like to cut down on coconut usage and prepare a vegetable chutney like this cabbage or patta gobi chutney.

Cabbage is one vegetable that is not a huge favorite of mine but serving it this way as a chutney is refreshingly different and tastes good. It is very easy to make without coconut or onions. I added lentils to this cabbage chutney and added little tamarind to give it a tangy taste.

I usually serve this cabbage chutney with idlis or dosas. It tastes good with rotis / chapatis and rice too. Cabbage is a great source of vitamin C and dietary fiber. It is one of those vegetables that is great to be included regularly in our diet. Lets move on to the simple and quick cabbage chutney recipe.

Fry till the dals turns golden brown. Remove from heat and transfer the fried dals to a small bowl and set aside.

In the same pan, heat 1 tsp oil. Add chopped garlic and saute for 4-5 seconds.

Then add chopped cabbage and salt. Stir and add 1/4 cup water. Cover and cook on low flame till cabbage turns soft and water has almost dried up. Remove from flame and set this cabbage mixture aside to cool.

Once it cools down, grind the cooked cabbage along with the above fried dals and tamarind. Grind it to a slightly coarse consistency by adding little water and transfer the chutney to a serving dish.

For seasoning

Heat 1/2 tsp oil in a small kadai / pan. Add mustard seeds. Once they start spluttering, add curry leaves. Remove from flame in 5-6 seconds. Add the seasoning to the chutney and mix well.